Clams in Lemon Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 pounds littleneck clams |
3 tablespoons cornmeal |
1 cup chopped onion |
2 tablespoons chopped shallots |
1 1/2 cups chablis or other dry white wine |
2 teaspoons grated lemon rind |
1/4 cup fresh lemon juice |
2 cloves garlic, minced |
1/2 cup butter, cut into pieces |
2 tablespoons minced fresh parsley |
2 tablespoons minced green onions |
1/4 teaspoon salt |
1/4 teaspoon ground white pepper |
Directions:
1. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.
2. Combine clams, chopped onion, shallots, and wine in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open. Remove clams to a serving bowl as they open; keep warm. Discard any unopened clams. Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup. Pour liquid through a sieve. Pour strained liquid into a medium saucepan.
3. Bring liquid to a boil; reduce heat to simmer. Stir in lemon rind, lemon juice, and garlic. Remove from heat; add butter and remaining ingredients. Stir with a whisk until butter melts. Pour sauce over clams. Serve immediately.
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